There are few urban elements stranger than cities. They are integrated in key areas and yet they are not usually visitable: buildings created by (in many cases) and for the tourist. Hotel Tapa Tour, however, opens the doors of these spaces.
From September 22 to October 5, the city hosts a new edition of this gastronomic festival that claims hotel cuisine as another cultural attraction of the urban landscape. Under the slogan “Con la tapa por bandera”, this event has become one of the most eagerly awaited on Madrid’s culinary calendar. The event, promoted since its inception by the Madrid Hotel Business Association (AEHM), has the institutional support of the Ministry of Agriculture, Fisheries and Food and the Tourism Department of the Madrid City Council.
The tapa as a symbol of gastronomic innovation
Hotel Tapa Tour was born with the vocation of opening the doors of luxury hotels to the public, breaking the barrier -architectural and symbolic- that has traditionally separated these spaces from the daily life of Madrid. Tapas, in their multiple versions, become the perfect vehicle to explore the creative richness of their kitchens.
In this edition, 24 4- and 5-star hotels are participating with a total of 83 proposals spread over six gastronomic routes around the city. Each hotel offers up to four tapas: a Signature Croquette, a National Tapa, a Fusion Tapa and a Sweet Tapa, all of them with their corresponding pairing, from Ribera del Duero wines to alcoholic and non-alcoholic cocktails.
Among the participants are such recognizable names as the Gran Meliá Palacio de los Duques, the Four Seasons Hotel Madrid, the Mandarin Oriental Ritz or the BLESS Hotel Madrid, as well as new additions that attest to the dynamism of the sector.
The tapas that will be available for tasting
During the Hotel Tapa Tour 2025, attendees will be able to taste a wide variety of tapas ranging from traditional reinterpretations to signature creations with international touches.
Among the most outstanding proposals in the National Tapa category are the cocido bocata from Hotel Montera Madrid (12 €), the sardine tosta del Cantábrico from Hyatt Regency Hesperia Madrid (10 €) or the cocido madrileño taco with mint gel from The Palace Hotel Madrid (12 €). In the fusion line, the black pudding bao with quail egg at the Palacio de los Duques Gran Meliá (12 €), the oxtail gyoza with ham and lime dashi broth at the Barceló Torre de Madrid (12 €) and the sweet chili sea bass saam at the Four Seasons Hotel Madrid – ISA (18 €) stand out.
Croquettes also have their own prominence, with versions such as the Peking chicken at the UMusic Hotel Madrid (€8), the jerky with Idiazabal cream at the Riu Plaza España (€10) or the sophisticated oyster croquette with tomato and vermouth at the Rosewood Villa Magna, available only in the In-House experience. In the sweet section, highlights include Santa Teresa yolks with violet foam and petazetas at the Gran Hotel Inglés (10 €), the Paris-Brest with passion fruit juice and alcohol-free ginger ale at Brach Madrid (9 €) or the citrus millefeuille with ponzu gel at CoolRooms Palacio de Atocha (11 €).
Gastronomy and tourism
As a new highlight of this tenth anniversary, the Hotel Tapa Tour In-House experience invites guests to discover the most unique corners of five emblematic hotels. Through guided tours, the public will be able to learn about their history and architecture and, at the end of the tour, enjoy a tasting specially designed for the occasion.
Hotels such as the Rosewood Villa Magna, the JW Marriott Hotel Madrid or the URSO Hotel & Spa participate in this proposal that combines heritage, tourism and informal haute cuisine. The duration of these experiences ranges between one and two hours, with prices ranging from 22 to 55 euros, and limited places under previous reservation.